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Preserving lemon curd?

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Doyenj

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Jul 24, 1999, 3:00:00 AM7/24/99
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All my recipes and in the archive are for fresh lemon curd (to be used up
quickly and refrigerated). Does anyone know if I can use those recipes and BWB
them?

loki

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Jul 25, 1999, 3:00:00 AM7/25/99
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I just made a batch of lemon curd from a similar recipe. It just said
store in the fridge and that's what I'm doing.

I'm thinking it's fairly high acid so it shouldn't be a problem should it?

I'm going to try processing a batch in BWB and was going to use
the times given for soft spreads in the Ball Blue Book.

Loki

andreamc <andr...@primus.com.au> wrote > Howdy,
> I recently got (and promptly lost)a recipe for really delicious lemon
curd -
> lemon juice, rind, butter, 2 eggs, sugar - and the recipe suggested BWB
10 -
> 15 mins or store in fridge.
>
> HTH
> Andrea
>
>
> Doyenj wrote in message <19990724175643...@ng-cg1.aol.com>...

andreamc

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Jul 25, 1999, 3:00:00 AM7/25/99
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ma pickle

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Jul 25, 1999, 3:00:00 AM7/25/99
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I've never seen a lemon curd recipe that you could process. Don't know how
they do it commercially.

ma pickle

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Jul 25, 1999, 3:00:00 AM7/25/99
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Soft spreads only need 5 minutes if you below 1000 fet. I'm not sure how
lemon curd would do, think it would curdle.

Ingrid

loki

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Jul 25, 1999, 3:00:00 AM7/25/99
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ma pickle <mapi...@teleport.com> wrote in message

> Soft spreads only need 5 minutes if you below 1000 fet. I'm not sure how
> lemon curd would do, think it would curdle.

Five minutes isn't long. Hmmm...

What if you got the lemon curd just short of done and then tried
processing it???

Ok, so I'm out on a limb here. I'll try it this week sometime and
let you know what happened...

Loki

loki

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Jul 25, 1999, 3:00:00 AM7/25/99
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Don Wiss <don...@spamnot.com> wrote in message
news:37aab471....@news.panix.com...
> On 26 Jul 1999 00:42:24 GMT, zxc...@aol.com (Zxcvbob) wrote:
>
> >Isn't lemon curd basically a sweet hollandaise, made with lemons, egg
yolk,
> >sugar, and butter (I could be way off here)?
>
> Yep. This is Nathan Justus's recipe:
>
> Lemon Curd
>
> grated rind and juice of one large juicy lemon
> 3 ounces (6 tablespoons) sugar
> 2 large eggs
> 2 ounces unsalted butter
>
> Place the grated lemon rind and sugar in a bowl. In another bowl whisk
> the lemon juice together with eggs then pour this over the sugar. Add
> the butter cut in little pieces and place the bowl over a pan of
> barely simmering water. Stir frequently until thickened- about 20
> minutes. Then cool, store in jars, and put in fridge.

My recipe is similar but sounds far sweeter.

grated rind and juice of two large lemons

3 egg yolks
3 oz. unsalted butter
8 oz. sugar

I see major differences in the two recipes as far as acidity and suger
content.
Don't know how it would affect processing or separation though.

Loki

Zxcvbob

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Jul 26, 1999, 3:00:00 AM7/26/99
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Isn't lemon curd basically a sweet hollandaise, made with lemons, egg yolk,
sugar, and butter (I could be way off here)? I think it would seperate when you
processed it. And with the eggs, I don't know that I would treat it like a solf
spread.

I think it would be best to freeze the lemon juice and the egg yolks and the
lemon peel, and then make the stuff "fresh" when you were ready for it.

regards,
bob

Don Wiss

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Jul 26, 1999, 3:00:00 AM7/26/99
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On 26 Jul 1999 00:42:24 GMT, zxc...@aol.com (Zxcvbob) wrote:

>Isn't lemon curd basically a sweet hollandaise, made with lemons, egg yolk,
>sugar, and butter (I could be way off here)?

Yep. This is Nathan Justus's recipe:

macdu...@netzero.net

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Jul 30, 1999, 3:00:00 AM7/30/99
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This comes from the Sunset cookbook titled "Gifts from Your Kitchen."
published October 1992.

Quick Lemon or Lime Curd

Preparation time: 25 to 30 minutes
Storage time: Up to 1 year in a cool place.

A traditional English spread for scones, this tart-sweet preserve has a
texture and flavor much like that of lemon pie filling. (For a
nontraditional variation, use lime peel and juice in place of lemon.)

4 teaspoons grated lemon or lime peel
2/3 cup lemon or lime juice
5 eggs
1 cup sugar
1/2 cup (1/4 lb.) butter or margarine, melted

Prepare and sterilize three 1/2-pint canning jars.

Combine lemon peel, lemon juice, eggs, and sugar in a blender; whirl
until well blended. With blender on lowest speed, gradually add butter
in a thin stream. Transfer mixture to a small, heavy pan. Cook over
low heat, stirring constantly, until mixture is thick enough to mound
slightly when dropped from a spoon (6 to 8 minutes).

Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe rims
clean; top with hot lids, then firmly screw on rings. Process jars of
lemon curd in BWB for 10 minutes.

Store in a cool place for up to 1 year. Makes 3 cups.


Deb


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Ellen Wickberg

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Jul 31, 1999, 3:00:00 AM7/31/99
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I think that I would still want to find a more current, reliable source.
Sunset is great for testing recipes for cooking, but I don't think that food
safety is their big thing.
----------

DsrtSunup

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Aug 20, 1999, 3:00:00 AM8/20/99
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I was just getting ready to save this recipe so I could make it for Christmas
this year and I haven't seen anyone say if this is a safe to can recipe or not.
Sorry if this has been discussed already...I must have missed it. Thanks for
your help.

Dawn

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